Natural, Organic and Biodynamic Wines!
[vc_row][vc_column][vc_column_text css=”.vc_custom_1581336737717{margin-bottom: 0px !important;}”]All wines are born from grapes, so why aren’t they all called natural?
Actually, there is no a universal and recognized definition of “natural wine”.
For many, it indicates a wine that has not undergone through any alteration in the cellar during winemaking. A wine obtained in total respect for nature. So a non-invasive human intervention and a wine-making technique with low technological impact.
For others it is sufficient to call it “live wine” or “real wine”.
Independent associations regulate themselves in each state of belonging with different laws. All are based on principles that speak of sustainability, biological or biodynamic approach.
But what’s the difference?
Looking at it, we could notice in the “natural” essence a more turbid wine with a pungent perfume. This is because the wine is not filtered and is free of sulfur dioxide. We can acknowledge the latter as a partially true definition, given that in Europe some associations allow the use of a very low amount of sulfur dioxide. We must also specify that “naturally” all wines contain sulfur dioxide and the so-called natural ones do not have the addition of this practical substance which makes them more stable, long-lasting and it also reduces the bacterial load present in it.
It is good to clarify that organic and biodynamic are different wines.
Both refer to a strict observance of rules in the management of the vineyard and often, but not always, both use indigenous yeasts. The substantial difference is in the fact that biodynamic agriculture is based on the interconnection between soil and sky. All elements and individuals belonging to a system-organism must allow a mutual survivalactivity. The elements are all called upon to fertilize, nourish and keep the entire ecosystem healthy.
We can assume that the term “natural” was a fashionable approach to recognise wines . Now it’s a reality! The turnover of wines identified as such is strongly increasing.
When could a common specification and a proper definition be available in order to remove the confusion?
Tenuta Liliana Staff
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